Wild Rice Mushroom Soup with Butternut Squash
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 257.4
- Total Fat: 8.7 g
- Cholesterol: 28.0 mg
- Sodium: 620.5 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.1 g
- Protein: 7.1 g
View full nutritional breakdown of Wild Rice Mushroom Soup with Butternut Squash calories by ingredient
Introduction
Bright and delicate wild rice mushroom soup with butternut squash and chicken Bright and delicate wild rice mushroom soup with butternut squash and chickenNumber of Servings: 8
Ingredients
-
1.0 cup Half and Half Cream
1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Thigh
500.0 Grams Shiitake Mushrooms
1000.0 Grams Butternut Squash
3.0 serving Rice, Wild, whole grain brown rice, Lundberg Wild Blend
8.0 serving Pacific Natural Foods Natural Free Range Chicken Broth, 1 cup
2.0 medium Carrots, raw
1.0 medium (2-1/2" dia) Onions, raw
2.0 stalk, large (11"-12" long) Celery, raw
3.0 tbsp Butter, unsalted
1.0 fl oz Lemon Juice
8.0 cloves Garlic
3 tbsp chopped parsley stems
3 tbsp chopped parsley
1 tbsp dry oregano
3 tsp salt
2 tbsp lemon zest
Directions
For an extra balanced profile, roast the butternut squash beforehand, and add to the soup at the same time as mushrooms.
Typical French base, cook chopped onions and garlic in butter.
Add chopped carrots and celery. Cook for 5 mins.
Add broth. Cook to a boil.
Add in chicken thighs, large cubed butternut squash, wild rice and parsley stems.
Add salt, half of lemon zest, oregano.
Simmer for an hour.
Add half and half, lemon juice, mushrooms cut in four.
Simmer for 5 mins.
Serve topped with fresh parsley, fresh parmessiano and a slice of lemon.
Serving Size: 1 bowl
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHROMATICBLACK.
Serving Size: 1 bowl
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHROMATICBLACK.
